Madras Curry Kale Chips
Kale chips are a moreish yet healthy snack. Kale is a wonder green packed with lots of nutrients including calcium and iron.

Makes 6 Serves 

Prep Time: 
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 1 large bunch of Kale (550g/1lb 4oz)
  • 310 g (11 oz/2 cups) activated cashew nuts
  • 250 ml (9 fl oz/1 cup) filtered alkaline water
  • 2 tablespoons Madras curry powder
  • 4 tablespoons nutritional yeast
  • 1 garlic clove, peeled
  • Himalayan pink salt or Celtic sea salt, to taste


  1. Prepare equipment. You’ll need a blender, knife, chopping board, measuring cup, measuring spoons, mixing bowl & baking dish.
  2. Prepare ingredients. You’ll need curly kale, cashews, Madras curry powder, nutritional yeast, garlic & Himalayan pink salt
  3. Place all ingredients except for kale in blender.
  4. Blend of high speed until smooth.
  5. Wash and de-stem kale, keeping the leaves as large as possible. Drain off all the excess moisture, place in a large mixing bowl & massage with Madras curry sauce. 
  6. Spread the kale on baking tray in a single layer and bake at 160 degrees Celsius for 20 minutes. Dehydrator Option: Dehydrate for 4–6 hours at 40 degrees Celsius until crispy. 
  7. Serve with a healthy dose of good vibes.

For a step-by-step visual guide please see gallery below.

Need ingredients? Visit our friends at Wholefoodshouse